The Thai Red curry mix I used is from â€œAsian Home Gourmetâ€ and ingredients include oil, garlic, cayenne pepper, shallots, lemongrass, dried shrimps, fish sauce, galangal, salt, pinapple juice, kaffir lime, and herbs and spices. It has no MSG or preservatives. At PHP70 a packet from large groceries or specialty food stores, it is a bargain. They also offer a green curry mix which is milder and goes better with chicken. I prefer the more fiery red curry. And donâ€™t forget to throw in some chopped sili labuyo if you want some extra heat in the dish!

COMMENTS:

my sister who went to thailand for holidays took few days of cooking lesson down there.
whoa she made us her guinea pigs…i will check at the asian store here if they sell this brand.

the filipino store here dont sell other products you know
so there is one store that has japanesse,thai, korean etc
mas mahal nga lang but i love the variety

vetsin is a NO NO in my kithchen!

Feb 16, 2006 | 8:13 am

Alicia
says:

Now I have a curry craving. Your recipe sounds exactly like mine, which makes me happy that my red duck curry might be up to MM standards! I too just purchase the roast duck. Even if you do use a packaged curry powder, the kaffir and basil add the taste of authenticity anyway! Sometimes I add a bit of lime juice too. Another red curry based favorite of mine (although a bit different) is Khao Soi.. I could eat this everyday !

Feb 16, 2006 | 8:17 am

acidboy
says:

mm,
where do you get your kaffir leaves? i’m also on the lookout for galangal but i have yet to find them here in manila…

acidboy, I have a fairly large kaffir lime tree in my herb garden at the house. They do sell galangal occasionally at the Saturday markets. Gil Carandang at Salcedo seems to have it as well. I think I have it as well in the garden but haven’t used it in eons. I always get confused between galangal and turmeric…

Hey Marketman! That looks delicious! I also buy Asian Home Gourmet, but haven’t tried any of their Thai curries (only the Indian ones). So, aside from your backyard, where can we get kaffir lime leaves? :) Also Thai basil? My goal is to finally make a curry from scratch! I’m thinking more along the lines of an Indian curry but this sure looks tempting…

Feb 16, 2006 | 10:32 am

tulip
says:

Oh, this recipe reminds me of Vietnamese Curry(Ga Cari)! Kinda similar but Viet’s curry is sweeter. I learned cooking this through my Filipino Vietnamese husband. I have tried using Asian Home Gourmet Vietnamese Curry but I still prefer cooking it from scratch and make my own paste.

Hubby prefers curry paste over powder because it has more flavor,taste authentic and used fresh herbs to make. Their curry have sweet potatoes, or if you’re not a fan, potatoes will do. They serve it with baguettes(French influence) or rice.

I guess I have to cook Cari soon and post my recipes to share too. hehehe
Happy cooking Marketman!

Feb 16, 2006 | 1:13 pm

tulip
says:

Oh, this recipe reminds me of Vietnamese Curry(Ga Cari)! Kinda similar but Viet’s curry is sweeter. I learned cooking this through my Filipino Vietnamese husband. I have tried using Asian Home Gourmet Vietnamese Curry but I still prefer cooking it from scratch and make my own paste.

Hubby prefers curry paste over powder because it has more flavor,taste authentic and used fresh herbs to make. Their curry have sweet potatoes, or if you’re not a fan, potatoes will do. They serve it with baguettes(French influence) or rice.

I guess I have to cook Cari soon and post my recipes to share too. hehehe
Happy cooking Marketman!

Feb 16, 2006 | 1:14 pm

rina
says:

hi MM, i used to see kaffir lime and galangal plants at Greenhearts in QC, lots of unusual herb plants too like several varieties of mint and basil, mexican coriander…its at the back of St Mary’s school, near another favourite foodie stop of mine – Pastelleria Mallorca in Sct Fuentebella st for really nice argellanas, pallilos de milan and other spanish pastries….

I just want to share that I sometimes get my galangal and kaffir lime leaves in Farmer’s Market Cubao. But if you want to grow your own herb pots, just like Rina said, you can get it from Greenhearts at Mo. Ignacia St.

Mr. Marketman, one thing I like about your blog is the way you shoot your pictures. It’s very very professional and enticing. I have to say, I’m quite impressed. You might want to publish these entries of yours someday… ala Doreen Fernandez. Oh, just food for thought.

I love making my Thai red curry with roast duck and lychees. The first time I was served that I was very dubious but after the first mouthful I was making very rude noises and ignoring my dinner companions. Yummers.

Feb 16, 2006 | 11:27 pm

edel
says:

Me and hubby got hungry after reading your Thai Red Curry entry.. thankfully, its the first spice (thai red curry) that I saw when we went to cash and carry earlier. but instead of meat, we opted for crabs and lots of leeks and squash – yummy!

you guys are making me envious. i haven’t figured out how to grow kaffir lime here. they keep dying on me. thai basil is another matter:D — looks good, marketman! i’m taking this as license to try these “mixes” — i make mine from scratch and keep it in the ref/freezer, but it’s nice to know there are mixes good enough for marketman’s discerning taste!